Stewed Okra and Tomatoes
A great okra dish starts with choosing okra that is fresh and young. Test it by bending the tip back. If it snaps off, the okra is fresh. If it doesn't, don't buy it.
This is a fast, easy way to cook okra that preserves the fresh taste by not over-cooking it. The okra is cut in half lengthwise, which saves time and keeps the lovely shape of the vegetable. You may notice a little bit of stickiness as you cut it and begin cooking it, but by the time it's done, all of that sliminess will be cooked out.
Stewed Okra and Tomatoes
1 onion, chopped
1/2 large bell pepper, chopped
2 ribs celery, sliced
1 pound fresh okra, stem end removed and sliced lengthwise
2 cloves garlic, chopped
2 15-ounce cans diced tomatoes
2 bay leaves
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. cayenne (red) pepper, or to taste
generous grating fresh black pepper
1 tsp. salt (or to taste)
1 tsp. red wine vinegar
Heat a large non-stick skillet rubbed or sprayed lightly with olive oil. When it's hot, add the onion, bell pepper, and celery and sauté for about 3 minutes. Add the okra and garlic and cook, stirring, for about 5 minutes, until the okra is beginning to brown. Add the remaining ingredients, reduce the heat, and cover. Cook for 10 more minutes. Remove the bay leaves and serve alone or with rice.
This is delicious as an accompaniment to yesterday's Tofu Jambalaya. You won't believe how wonderful fresh okra can taste!
This is a fast, easy way to cook okra that preserves the fresh taste by not over-cooking it. The okra is cut in half lengthwise, which saves time and keeps the lovely shape of the vegetable. You may notice a little bit of stickiness as you cut it and begin cooking it, but by the time it's done, all of that sliminess will be cooked out.
Stewed Okra and Tomatoes
1 onion, chopped
1/2 large bell pepper, chopped
2 ribs celery, sliced
1 pound fresh okra, stem end removed and sliced lengthwise
2 cloves garlic, chopped
2 15-ounce cans diced tomatoes
2 bay leaves
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. cayenne (red) pepper, or to taste
generous grating fresh black pepper
1 tsp. salt (or to taste)
1 tsp. red wine vinegar
Heat a large non-stick skillet rubbed or sprayed lightly with olive oil. When it's hot, add the onion, bell pepper, and celery and sauté for about 3 minutes. Add the okra and garlic and cook, stirring, for about 5 minutes, until the okra is beginning to brown. Add the remaining ingredients, reduce the heat, and cover. Cook for 10 more minutes. Remove the bay leaves and serve alone or with rice.
This is delicious as an accompaniment to yesterday's Tofu Jambalaya. You won't believe how wonderful fresh okra can taste!
I'll be away from the computer for a few days, enjoying some time with my family, but I'll answer your emails and comments when I return. Meanwhile, check out some of my favorite recipes from the past year or so at Fatfree Vegan Recipes. That link will take you to a list of all the Recipes of the Week, which I personally tried and enjoyed. I hope you find some you enjoy too!
Tags: vegan recipes vegetarian cooking food fat-free
Labels: gluten-free, louisiana, Southern cooking
posted by SusanV at 8:22 AM
7 Comments:
Hi SusvanV. I'm an okra fan and can't understand why more people don't love it. The slime factor, I guess, but as you say it cooks out -- and not over-cooking is key. I'll definitely try this recipe.
I write vegan and lacto-ovo cookbooks and hope you visit me at http://mindycook.blogspot.com. I believe we share some important values. Maybe we can link up!
Blessings and bon appetit!
Hi Mindy! Nice to meet you. I'll certainly take a look at your blog and add it to my "Vegan-Friendly" list. :-)
I'm keeping my eyes peeled for fresh okra, it's a top goal to cook some this summer ... now I have TWO appealing-looking recipes! But I'd also welcome a suggestion for someone who likes EVERYTHING but hasn't gotten her teeth into edible okra yet. (Maybe I'll like okra as much as you turned out to like Brussels sprouts!)
You must have SO wondered why I was commenting 3 months late! Remember when I asked if you knew how to "see" the save-as-new posts on Bloglines? Well, guess what, that must have been 3 months ago because all of a sudden, yesterday, those save-as-new posts showed up saved-as-new vs lost-somewhere-in-bloglines-land. It took me 24 hours to figure it out! Anyway it was a good reminder because I'm thinking there WILL soon be fresh okra! ;[)
LOL! AK, at least Bloglines' weird behavior has got you thinking about okra again!
By the way, I just bookmarked an okra recipe over at Food, In the Main. You might want to check it out.
Oh this was so good. Don't know if you will see this because the original posting is so old, but believe me, this recipe is going into heavy rotation. Whenever I can get my greedy hands on some okra. I'm going to try the same recipe, only swapping the okra for eggplant and using oregano, basil, crushed red pepper for spices. Thank you!
Hello Susan,
Your blog is very exciting and you are a talented chef, I am amazed with all your recipes and what can you do turning vegan recipes into gourmet meals.
Regarding the Okra recipe
we have a similar recipe in Lebanon and its vegan(no one knows what vegas is in Lebanon) we use baby okras, wash and only trim around the cap leaving it whole so it doesnt bleed.
we fry the okra with olive oil then we chop clean cilantro and we mash them a little with couple gloves of garlic.
we add the okra, and then add chopped tomatoes over them and at the end squeeze lemon juice to taste.
this is one of my favourite try it .
if you have time, I have a Lebanese/Mediterranean blog its not vegan but i do have some recipes.
www.phoeniciangourmet.blogspot.com
all the best
Arlette
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